Recipe: variations on the Old-Fashioned

Note: To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool before using.

• 2 oz. (1/4 c.) spirit (typically bourbon or rye whiskey)

• 0.25 oz. (1 1/2 tsp.) simple syrup (see Note), or a sugar cube with a splash of water

• 2 to 3 dashes Angostura bitters

• Strip of orange peel (1/4 in. by 2 in.)

Directions

Stir your spirit, simple syrup and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice (the larger the ice the better). If you're using a sugar cube instead of simple syrup, muddle it in the glass with bitters and a splash of water, then add spirit and ice.

Twist the orange peel over the liquid (to express the oil) and garnish with peel, if desired.

Nutrition information per serving:

Calories 140 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 1 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Oaxaca Old-Fashioned √

Serves 1.

Note: These bitters are more difficult to find, but are available at South Lyndale Liquors in Minneapolis.

Stir tequila, mescal, agave nectar and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice. Twist the orange peel over the liquid (to express the oil) and garnish with the peel, if desired.

Stir aquavit, Scotch, rosemary honey syrup and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice. Twist the peel over the liquid (to express the oil) and garnish with the peel and a rosemary sprig.

Nutrition information per serving:

Calories 170 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 5 g Calcium 1 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Bittercube's Gin Old-Fashioned √

Serves 1.

Note: To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool before using. From Bittercube.

• 2 oz. (1/4 c.) gin

• 0.25 oz. (1 1/2 tsp.) simple syrup (see Note)

• 2 droppers worth Bittercube Jamaican #2 bitters

• Strip of lemon peel (1/4 in. by 2 in.)

Directions

Stir gin, simple syrup and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice (ideally one large chunk). Twist the lemon peel over the liquid (to express the oil) and garnish with the peel, if desired.

Nutrition information per serving:

Calories 150 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 0 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Rum Old-Fashioned √

Serves 1.

Note: Adapted from "Diffords­guide."

• 1.5 oz. (3 tbsp.) aged rum

• 0.5 oz. (1 tbsp.) overproof rum

• 0.25 oz. (1 1/2 tsp.) falernum (clove-flavored syrup)

• 5 to 8 drops Bittercube Jamaican #1 bitters

• Strip of orange peel (1/4 in. by 2 in.)

Directions

Stir both rums, falernum and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice. Twist the peel over the liquid (to express the oil) and garnish with the peel.

Nutrition information per serving:

Calories 145 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 0 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Fashionably Old-Fashioned √

Serves 1.

Note: Some liquor stores carry brandied cherries. The cherry-bark vanilla bitters and cinnamon tincture are available at South Lyndale Liquors. To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool before using. Adapted from Chad Larson's recipe in "North Star Cocktails," by Johnny Michaels.